A bowl of Melon Crispy Prosciutto Burrata Salad

Hands On:

35 minutes

Total Time:

35 minutes

Serves:

Ingredients

1 (3-oz.) pkg. Culinary Tours prosciutto dry cured ham
¾ cup tightly packed fresh parsley with stems
½ cup loosely packed fresh mint with stems
½ cup Gustare Vita extra virgin olive oil
1 large jalapeño pepper, halved lengthwise and seeded
1 tbsp lime zest
2 tbsp fresh lime juice
1 tsp Hy-Vee Dijon mustard
4 cups organic baby arugula
2 cups Hy-Vee Short Cuts honeydew, halved
2 cups Hy-Vee Short Cuts cantaloupe, halved
½ cup Basket & Bushel blackberries
1 (8-oz.) container Burrata cheese, drained

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Preparation

Preheat oven to 375°. Line a large rimmed baking pan with parchment paper.

Place prosciutto slices, in a single layer, in the prepared baking pan. Bake for 12 to 15 minutes or until fat turns golden and meat is crispy. Drain on paper towels; set aside.

Meanwhile, place parsley, mint, olive oil, jalapeño pepper, lime zest, lime juice and mustard in a food processor. Cover and process until smooth. Transfer dressing to a small bowl; set aside.

Combine arugula, honeydew, cantaloupe and blackberries in a large shallow serving bowl. Top with Burrata and prosciutto; drizzle with 1/4 cup dressing. Serve with remaining dressing.

Nutrition Facts

Serves: 6

Amount Per Serving
Calories:		340
% Daily Value*
Total Fat: 28g		36%
	Saturated Fat: 9g
	Trans Fat: 0g
Cholesterol: 35mg		12%
Sodium: 400mg		17%
Total Carbohydrate: 15g		5%
	Dietary Fiber: 2g	7%
	Sugars: 10g	20%
Protein: 10g		20%